We are going to a potluck party next Sunday. I was going to cook some pork
shoulder "low and slow" for it. Pork shoulder roast is on sale through Tuesday
here.

Should I buy the pork now, freeze it, and smoke it next Sunday?
Or should I buy the pork now, smoke it, and freeze it for next Sunday?
I thought about buying it Tuesday and not freezing it, but I don't think it
would last till the weekend just in the fridge.

On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:

>We are going to a potluck party next Sunday. I was going to cook some pork
>shoulder "low and slow" for it. Pork shoulder roast is on sale through Tuesday
>here.
>
>Should I buy the pork now, freeze it, and smoke it next Sunday?
>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>I thought about buying it Tuesday and not freezing it, but I don't think it
>would last till the weekend just in the fridge.

A pork shoulder can be marinated for up to 5 days in the fridge, put
it in a large zip-loc with a marinade of your choice and turn it every
day... set in a bowl just in case it springs a leak. I do this all
the time with pork loins and spare/country ribs. I typically use a
citrusy oriental flavored marinade... I don't care for the typical
smokey tex-mex flavor common for BBQ sauce.

"Brooklyn1" > wrote in message
...
> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>
>>We are going to a potluck party next Sunday. I was going to cook some pork
>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>Tuesday
>>here.
>>
>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>I thought about buying it Tuesday and not freezing it, but I don't think
>>it
>>would last till the weekend just in the fridge.
>
> A pork shoulder can be marinated for up to 5 days in the fridge, put
> it in a large zip-loc with a marinade of your choice and turn it every
> day... set in a bowl just in case it springs a leak. I do this all
> the time with pork loins and spare/country ribs. I typically use a
> citrusy oriental flavored marinade... I don't care for the typical
> smokey tex-mex flavor common for BBQ sauce.

After doing that ... must it be smoked? We love the flavour of a marinade
but we don't like smoked food.

--
http://www.helpforheroes.org.uk/shop/

On 12/7/2013 11:36 AM, wrote:
> We are going to a potluck party next Sunday. I was going to cook some pork
> shoulder "low and slow" for it. Pork shoulder roast is on sale through Tuesday
> here.
>
> Should I buy the pork now, freeze it, and smoke it next Sunday?
> Or should I buy the pork now, smoke it, and freeze it for next Sunday?
> I thought about buying it Tuesday and not freezing it, but I don't think it
> would last till the weekend just in the fridge.
>

I'd just keep it in the fridge for a week. If it is in a cryo-pac it is
probably good for a month or more.

If you buy it Tuesday it is probably the same one you'd buy today.

On 12/7/2013 11:06 AM, Sqwertz wrote:
> Pork in cryovac lasts a couple weeks.
>
> -sw

Did you two get a marriage license yet?

Ophelia wrote:
>
>
> "Brooklyn1" > wrote in message
> ...
>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>
>>>We are going to a potluck party next Sunday. I was going to cook some pork
>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>Tuesday
>>>here.
>>>
>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>it
>>>would last till the weekend just in the fridge.
>>
>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>> it in a large zip-loc with a marinade of your choice and turn it every
>> day... set in a bowl just in case it springs a leak. I do this all
>> the time with pork loins and spare/country ribs. I typically use a
>> citrusy oriental flavored marinade... I don't care for the typical
>> smokey tex-mex flavor common for BBQ sauce.
>
> After doing that ... must it be smoked? We love the flavour of a marinade
> but we don't like smoked food.

don't like smoked food

huh ... I didn't know those words could be put together in that order

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "Brooklyn1" > wrote in message
>> ...
>>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>>
>>>>We are going to a potluck party next Sunday. I was going to cook some
>>>>pork
>>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>>Tuesday
>>>>here.
>>>>
>>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>>it
>>>>would last till the weekend just in the fridge.
>>>
>>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>>> it in a large zip-loc with a marinade of your choice and turn it every
>>> day... set in a bowl just in case it springs a leak. I do this all
>>> the time with pork loins and spare/country ribs. I typically use a
>>> citrusy oriental flavored marinade... I don't care for the typical
>>> smokey tex-mex flavor common for BBQ sauce.
>>
>> After doing that ... must it be smoked? We love the flavour of a
>> marinade
>> but we don't like smoked food.
>
> don't like smoked food
>
> huh ... I didn't know those words could be put together in that order

lol

--
http://www.helpforheroes.org.uk/shop/

On Sat, 7 Dec 2013 17:20:39 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>
>>>We are going to a potluck party next Sunday. I was going to cook some pork
>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>Tuesday
>>>here.
>>>
>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>it
>>>would last till the weekend just in the fridge.
>>
>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>> it in a large zip-loc with a marinade of your choice and turn it every
>> day... set in a bowl just in case it springs a leak. I do this all
>> the time with pork loins and spare/country ribs. I typically use a
>> citrusy oriental flavored marinade... I don't care for the typical
>> smokey tex-mex flavor common for BBQ sauce.
>
>After doing that ... must it be smoked? We love the flavour of a marinade
>but we don't like smoked food.

No reason for smoking, I don't like smoked pork either, probably why I
abhor bacon, don't like the stench of it cooking... to me a better BLT
is bologna, lettuce, and tomato.
If you're going to ingest all those calories this is much better than
bacon:
http://en.wikipedia.org/wiki/Mortadella
http://www.tasteofitalia.co.uk/Mortadella-Bologna-IGP

"Brooklyn1" > wrote in message
...
> On Sat, 7 Dec 2013 17:20:39 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>>
>>>>We are going to a potluck party next Sunday. I was going to cook some
>>>>pork
>>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>>Tuesday
>>>>here.
>>>>
>>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>>it
>>>>would last till the weekend just in the fridge.
>>>
>>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>>> it in a large zip-loc with a marinade of your choice and turn it every
>>> day... set in a bowl just in case it springs a leak. I do this all
>>> the time with pork loins and spare/country ribs. I typically use a
>>> citrusy oriental flavored marinade... I don't care for the typical
>>> smokey tex-mex flavor common for BBQ sauce.
>>
>>After doing that ... must it be smoked? We love the flavour of a marinade
>>but we don't like smoked food.
>
> No reason for smoking, I don't like smoked pork either, probably why I
> abhor bacon, don't like the stench of it cooking... to me a better BLT
> is bologna, lettuce, and tomato.
> If you're going to ingest all those calories this is much better than
> bacon:
> http://en.wikipedia.org/wiki/Mortadella
> http://www.tasteofitalia.co.uk/Mortadella-Bologna-IGP

I love bacon but never buy it smoked. I believe our bacon is different to
yours though.

--
http://www.helpforheroes.org.uk/shop/

On Saturday, December 7, 2013 2:22:19 PM UTC-5, tert in seattle wrote:
>
> don't like smoked food
>
> huh ... I didn't know those words could be put together in that order

I think the problem is that most smoked food is oversmoked. At least to my palette.

http://www.richardfisher.com